Banquet Cook 3

Omni PGA Frisco; Frisco (TX); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented Banquets Cook 3 to enhance their culinary team. This role involves preparing and cooking a variety of dishes while ensuring high standards of food safety and quality. You will collaborate with kitchen staff to create memorable dining experiences for guests at a premier resort. If you have a passion for food and a commitment to excellence, this is a fantastic opportunity to grow your culinary skills in a dynamic environment. Join a team that values creativity and quality in every dish served!

Qualifications

• Good knowledge of food handling and cooking techniques.
• Must have fundamental knife skills and be able to read recipes.
• Prior experience in a high-volume kitchen is preferred.

Responsibilities

• Prepare and cook food according to menu specifications.
• Demonstrate strong culinary skills with minimal supervision.
• Maintain a positive approach with coworkers and customers.

Skills

Food handling

Preparation techniques

Cooking techniques

Knife skills

Basic math skills

Eye/hand coordination

High volume experience

Education

ServeSafe certification

1 year of relevant experience

Tools

Kitchen knives

Cooking equipment

Job description

Location

THE MODERN HOME OF AMERICAN GOLF

Discover The Modern Home of Golf at our Frisco resort & spa.

At the heart of modern golf culture, Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18-hole championship courses at Fields Ranch, designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2-acre putting course, continue after dark at The Swing, a lighted 10-hole, par-3 short course, and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco, TX with four on-site pools, including an adults-only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether you’re planning your next golf trip or a once-in-a-lifetime family vacation, you’ll always remember your stay at Omni PGA Frisco Resort & Spa.

Job Description

Omni PGA Frisco is looking for a Banquets Cook 3 to join our team. Omni Frisco PGA Resort will provide north Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa, and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment.

The Banquet Cook 3 will ensure food is prepared according to menu specifications in a timely and safe manner. Work and communicate effectively with all other kitchen personnel. Work with leaders to create the best food and culinary experience for our guests. Memorable food well prepared, great flavors.

Responsibilities

• Prepare and cook food and perform other related culinary functions. Taste and season food appropriately.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in culinary functions.
• Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.
• Have a solid understanding of various cooking methods, ingredients, equipment, and procedures.
• Have the ability to correctly utilize and prepare food with most of the products and ingredients being developed or currently in use for the kitchen.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Be able to move/cover from different stations following Omni standards as well as Chef's standards.
• Have the ability to perform job functions with attention to detail, speed, and accuracy.
• Be able to execute soups and sauces with minimal supervision.
• Have the ability to prioritize, organize, and follow-through.
• Have the ability to work well under pressure of meeting production schedules and timelines for guests' orders.
• Maintain good understanding of various cooking methods, ingredients, equipment, and procedures.
• Be knowledgeable and able to maintain, correct, and follow EcoSure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
• Perform opening checklist with minimal supervision.
• Set up workstation with required mise en place, tools, equipment, and supplies according to standards.
• Maintain a positive and professional approach with coworkers and customers.
• Be able to follow recipe cards and prep lists accurately.
• Ability to comprehend and follow recipes.
• Complete opening and closing procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.

Qualifications

• Must have good knowledge of food handling, preparation techniques, and cooking techniques including but not limited to (Braising, Sautéing, Baking, Roasting, Poaching, Grilling, Steaming, and Frying).
• Must have good fundamental knife skills.
• Must be able to read and execute most basic recipes for preparation/cooking of hot and or cold food items.
• Basic math skills needed to understand and implement recipes and measurements.
• Good eye/hand coordination needed to use all kitchen equipment including kitchen knives.
• Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience.
• Requires a working knowledge of local, state, and federal sanitation standards. ServeSafe certified is preferred.
• Must be able to work a variety of shifts, including weekends, days, nights, and holidays.
• Maintain a professional culinary attire, appearance, attitude, and performance.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.